Chicken Parmigiana
Chicken Parmigiana is a Southern Italian (Campania & Sicily) dish made with layers of tomato sauce and a combination of Parmesan & mozzarella cheese. Serve this dish with a side of spaghetti and a salad and you have a delicious meal. Chicken Parmigiana also makes a nice grinder!
INGREDIENTS
4 Boneless Skinless Chicken Breast Halves
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
1/2 Cup Italian Breadcrumbs
2 Beaten Eggs
5 Tablespoons Butter
2 1/2 Cups Marinara Sauce
4 Large Slices Mozzarella Cheese
2 Tablespoons Grated Parmesan Cheese
Pound the chicken breasts to get them good and flat. Salt and pepper the chicken. In a medium size bowl (you want to be able to get the chicken breast in the bowl) beat the eggs. In another bowl or I like to use a plate place the breadcrumbs. Dip the chicken in the beaten eggs and then the breadcrumbs. In a large skillet over a medium heat melt the butter. Place the chicken in the skillet and brown for 15 minutes making sure to turn so they cook on both sides. Remove the chicken from the skillet and transfer to a plate. Set aside. Add the marinara sauce to the skillet and heat thoroughly. Add the chicken breasts back to the skillet and cook for another 10 minutes. Place the mozzarella on top of the chicken and then sprinkle with the Parmesan. Cover and cook until the cheese has melted. Remove the chicken along with the sauce from the skillet and transfer to a serving platter. Serves 4
Summer Corn & Tomato Salad
This salad is so easy to make as it really takes little effort to chop tomatoes and cut the kernels off of the ears of corn. The reward is a nice summer salad and very portable to make ahead for picnics and cookouts.
INGREDIENTS
5 Cups Fresh Corn Kernels (10 Large Ears)
1/4 Cup Grape Seed Oil
3 Tablespoons Raspberry Vinegar
Juice of 1 Lime
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
4 Ripe Chopped Tomatoes
10 Chopped Green Onions
1/3 Cup Chopped Cilantro or Italian Parsley
Insert a vegetable steamer into a medium size pot filled with salted water. Bring the water to a boil. Put the corn kernels in the steamer basket. Cover and steam for 5 minutes. If you do not have fresh corn then you may use frozen corn, but do not use canned corn. In a small size bowl whisk together the grape seed oil, vinegar, lime juice, salt and pepper. Core, seed and coarsely chop the tomatoes. Chop both green and white parts of the green onions. Chop the cilantro or Italian parsley. Combine the corn, tomatoes, green onions and cilantro (or Italian parsley) in a large size bowl. Toss with the dressing. Serve either at room temperature or chilled. This salad will keep, covered, in the refrigerator for 3 days. Serves 8
Poulet Saute΄
Poulet Saute΄ is such an easy French dish to prepare. There is, however, a standard procedure for preparing this delicious chicken dish. First the pieces of chicken are dusted with salt and pepper. Then they are cooked in butter transferred from the skillet where a sauce is made. The chicken is then returned to the skillet and cooked, covered, until the chicken is nice and tender. That is pretty much all there is to it.
INGREDIENTS
3 Pound Chicken Cut Into Pieces
1 Tablespoon Kosher Salt
1 Tablespoon Freshly Ground Pepper
6 Tablespoons Butter
3 Tablespoons Olive Oil
5 Tablespoons Finely Chopped Shallots
1/4 Cup Dry White Wine
2 Tablespoons Unbleached Flour
1 1/2 Cups Chicken Stock
1 Bay Leaf
3 Tablespoons Fresh Lemon Juice
Put the chicken pieces on a baking sheet and sprinkle each side with the salt and pepper. In an extra large skillet add 4 tablespoons of the butter and 3 tablespoons of the olive oil and heat over a medium heat. When the oil and butter are hot, but not brown, add the chicken pieces in one layer. Your skillet should be large enough to hold all of the chicken in one layer. Cook over the medium heat for 5 minutes until the chicken is quite brown on one side. Turn the pieces over and cook for another 5 minutes until the brown. Turn the heat down to low and remove the chicken pieces to a large bowl and set aside. Pour off most of the fat from the skillet, but try very hard not to pour out the brown cooking particles that have mixed with the fat. Add the remaining butter to the skillet and when it has melted add the shallots. Stir them briefly and do not let the shallots burn. When the shallots have briefly cooked add the white wine and cook until the wine has nearly evaporated. Still do not brown the shallots. Sprinkle the flour over the skillet and continue to stir while add the chicken stock. When thick and smooth add the bay leaf. Transfer the chicken back to the skillet and simmer, covered, for 15 minutes. Turn the chicken pieces and simmer, covered, for another 15 minutes. You will want the chicken to be tender. Stir in the lemon juices and cook for another 2 minutes. Remove from the heat and transfer chicken & sauce to a serving dish. Serve with mashed potatoes or pasta. Serves 4
Potage Paysanne
Potage Paysanne or Peasant Soup is easy to make and absolutely delicious.
INGREDIENTS
2 Diced Carrots
2 Cubed Potatoes
2 Sliced Leeks
1 Diced Onion
1/4 Head Rough Chopped Cabbage
2 Chopped Tomatoes
2 Cubes Diced Celery
6 Minced Garlic Cloves
1/2 Cup Olive Oil
2 Cups Cooked White Beans
6 Cups Vegetable or Chicken Broth
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
2 Tablespoons Parsley
1 Tablespoon Red Pepper Flakes
In a stock pot add the olive oil and heat over a medium heat. Add the carrots, potatoes, garlic, onions, leeks, celery, cabbage, salt pepper, red pepper flakes and parsley. Cook for 8 minutes stirring frequently. Add the vegetable or chicken stock. Cook for two hours on medium low heat. Stir frequently. Add the cooked white beans, chopped tomatoes and cook on medium heat for another 30 minutes. Transfer to soup bowls or a soup tureen and serve. Serves 4
Sesame Ginger Grilled Tuna Steaks
This recipe is one of my favorite summer entrees. The dressing works well with tuna steaks not only because the flavors go well together, but because it is lower in acid than traditional vinegar based marinades and therefore the fish is less likely to cook as it marinates. The Sesame Ginger marinade is equally delicious on sea bass, halibut, scallops and shrimp. Make the dressing ahead of time. It keeps well in the refrigerator.
INGREDIENTS
4 (1 Inch Thick) Tuna Steaks
1 Cup Sesame Ginger Vinaigrette
4 Teaspoons Lightly Toasted Sesame Seeds
Rinse and dry the tuna steaks. Place them in a single layer in a shallow nonreactive baking dish and pour 1 cup of the vinaigrette over them. Cover and set aside to marinate for at least 30 minutes. If you plan to marinate the fish longer put it in the refrigerator. Meanwhile preheat the grill to high. If you don’t want to grill these steaks then it is fine to broil them in your oven. When you’re ready to cook the steaks oil the grill rack. Remove the tuna from the dressing and throw away the vinaigrette. Grill the tuna steaks until nicely browned on the outside, but still translucent in the center 3 minutes per side for rare and 5 minutes per side for medium rare. Remove from the grill and serve over rice. Sprinkle each steak with a teaspoon of the toasted sesame seeds. Serve immediately. Serves 4
Classic Chocolate Brownie Cookies
Everyone loves cookies and for me they’re an essential food group. The magic is proportions and the quality of the ingredients. These cookies will transform teatime, bring a smile to a neighbor’s face, picnics and make the sun come out for young ones coming home from school on a rainy afternoon. For efficiency and uniform results, invest in a small handheld cookie scoop. It looks and works just like an ice cream scoop and cuts your production time in half.
INGREDIENTS
12 Ounces Chopped Bittersweet Chocolate
4 Tablespoons Unsalted Butter
3 Eggs
3/4 Cup Turbinado Sugar
2 Teaspoons Vanilla Extract
1/3 Cup Unbleached Flour
1/4 Teaspoon Baking Powder
1/4 Teaspoon Kosher Salt
1/2 Cup Chopped Pecans or Walnuts (Optional)
Preheat your oven to 325° F. In a double boiler melt the chocolate and butter together over simmering water. Let cool. In a large size bowl mix together the eggs, sugar and vanilla. In a medium size bowl combine the flour, baking powder and salt. Fold the chocolate and butter mixture into the egg mixture. Fold the flour mixture into the egg mixture. Finally, fold in the pecans or walnuts if you are using them. Make sure not to overmix. Drop by teaspoonfuls onto a parchment paper lined baking sheet. Bake for 8 minutes until puffed and cracked. Makes 4 dozen cookies.
Iced Darjeeling Tea
The best quality Darjeeling is what makes the best brewed iced tea. The rich and smoky flavor of this black Indian tea holds up well in iced preparations. Not easily diluted with a few ice cubes a few sprigs of fresh mint soften the flavor. I prefer mine without sugar.
INGREDIENTS
8 Cups Fresh Water
1/2 Ounce or 3 Large Tablespoons of Darjeeling Tea Leaves
7 Fresh Mint Leaves
2 Tablespoons Fresh Lemon Juice
1/4 Cup Superfine Sugar (Optional)
Ice
Fresh Mint Leaves For Garnish (Optional)
Bring the water to a rolling boil in a tea kettle over a high heat. Combine the tea and mint leaves in a paper coffee filter. Twist the filter closed to fully enclose the contents. If it looks at all insecure you should tie the filter with a piece of kitchen string. Place the filter package into a heat resistant 3 quart pitcher. Add the boiling water to the pitcher. Make sure to pour the water directly over the filter package. Allow to steep for 7 minutes. Remove the filter package pressing it with the back of a spoon to get all of the moisture from the tea leaves. Be careful not to tear open the filter or you will end up with a tea leaf mess. Stir in the lemon juice and the sugar. Allow the tea to cool to room temperature. Fill tall glasses with ice and pour the tea into them. Garnish with additional mint leaves if you like. Makes 2 quarts.
Mixed Berry & Sour Cherry Cobbler
I cannot tell you how delicious this cobbler was! It was the perfect ending to a beautiful Sunday meal. For this cobbler I used Blackberries, Blueberries, Raspberries, Strawberries and Pitted Sour Cherries. The combination turned out fabulous.
INGREDIENTS
Filling:
8 Cups Fresh or Frozen Mixed Berries (Blackberries, Blueberries, Raspberries & Strawberries)
2 Pounds Pitted Sour Cherries
3/4 Cup Sugar
2 Tablespoons Finely Ground Instant Tapioca
1/2 Teaspoon Kosher Salt
1/4 Cup Orange Juice
Crust:
1 Cup Unbleached Flour
1/2 Teaspoon Baking Powder
1/4 Teaspoon Kosher Salt
8 Tablespoons Unsalted Butter
1 Cup Sugar
2 Eggs
1 Teaspoon Vanilla Extract
Preheat your oven to 350° F. Grind the tapioca in a coffee grinder and set aside. The tapioca will thicken the juices so that the cobbler isn’t thin.
For the filling: In a large size bowl toss together the berries, cherries, 3/4 cup of sugar, ground tapioca, 1/2 teaspoon salt and orange juice. Transfer to a large glass baking dish (at least 2 1/2 quarts).
For the crust: Combine the flour, baking powder and salt in a small bowl. Set aside. Cream together the butter, sugar, eggs and vanilla in a large size bowl. Slowly beat in the flour mixture until a moist dough forms. Spoon the dough over the filling.
Bake the cobbler for 1 1/4 hours until the juices are thick and bubbly and the topping is golden brown. Remove from the oven and cool on a wire rack for 1 hour. Serve with vanilla ice cream. Serves 12
Wok Garlic Green Beans
If you don’t have a wok don’t worry about it. Just use a large sauté pan.
INGREDIENTS
1 Tablespoon Sesame Oil
4 Slices Chopped Uncured Smoked Bacon
1 Pound Trimmed Green Beans
6 Sliced Garlic Cloves
1 Large Chopped Green Onion
1 Tablespoon Fresh Lemon Juice
Heat the oil in a large sauté pan or wok over a high heat. Add the chopped bacon and cook for 2 minutes. Add the green beans and stir fry for 5 minutes over a medium heat. Add the garlic and green onions and cook for another minute. Stir in the lemon juice and cook for another minute. Remove from the heat and transfer to a serving dish. Serves 4
Mom’s Minestrone Soup
This easy and delicious soup can be made ahead. I like to make it to have for lunch after church. Mom’s Minestrone Soup can be made for lunch, dinner or a first course. Great in all seasons!
INGREDIENTS
3 Cups Vegetable Broth
2 Diced Tomatoes
2 Cups Cooked Navy Beans (Canned or Home Cooked)
2 Chopped Carrots
1 Chopped Onion
1 Chopped Zucchini
2 Cups Ditalini Pasta
1 Teaspoon Thyme
1/2 Teaspoon Sage
2 Bay Leaves
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
4 Tablespoons Grated Parmesan Cheese (Optional)
2 Tablespoons Basil (Optional)
In a stock pot combine the vegetable broth, tomatoes, beans, carrots, onion, thyme, sage, bay leaves, salt and pepper. Cover and cook on low for 6 hours. If you want to cut down on the cooking time you can cook on high for 3 hours. 35 minutes before the soup is done cooking add the pasta and zucchini. Cover and cook for 35 minutes. Remove from the heat and remove the bay leaves. Transfer the soup to individual bowls and sprinkle with parmesan cheese or basil if you like. Serves 4
